Allison's Peppermint Bark Chocolate Chip Cookies

Recipe Found HERE

3 1/4 cups all-purpose flour 

1 1/2 teaspoons baking powder 

1 teaspoon baking soda 

1 teaspoon sea salt 

1 cup unsalted butter, at cool room temperature 

1 1/2 cups light brown sugar 

1/2 cup granulated sugar 

2 large eggs 

2 teaspoons pure vanilla extract 

2 cups chopped peppermint bark, divided (Costco brand)

1 cup semi-sweet chocolate chips 

Flaked sea salt, for sprinkling on cookies 

Instructions Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside. 

In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside. 

Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in 1 1/2 cups chopped peppermint bark and chocolate chips. 

Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart. Sprinkle with flaked sea salt. 

Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. While the cookies are cooling on the baking sheet, Gently push the remaining 1/2 cup of peppermint bark chunks into the tops of the cookies for decoration. Transfer cookies to a wire cooling rack and cool completely.

Sunny's Book Club Fruit Salad

Recipe Found HERE

1 cup Sugar

1 cup Water 

Juice Of 1 Orange 

Zest Of 1 Orange 

2 whole Vanilla Beans, Caviar Scraped Out (or 2 teaspoons Vanilla Extract) 

4 pt. Strawberries, hulled and halved 

2 pt. Blueberries 

2 cups Red Grapes, halved 

2 cups Green Grapes, halved 

Mint Leaves 

Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then store in the fridge until cold. 

Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.